Method

Heat the oil in a large pan and fry the turkey in batches for 2-3 minutes until lightly browned. Drain from the pan and set aside.

Add the onion and fry for 5 minutes until softened. Add the red pepper, courgette and garlic and fry for 5 minutes, stirring occasionally.

Stir in the curry paste and chilli paste or powder, add the tomatoes and stock and bring to a simmer. Return the turkey to the pan and cook gently for 10 minutes.

Stir in the cream and chopped coconut and cook for a further 1-2 minutes or until the coconut has melted and the sauce is bubbling.

Season and serve with coriander sprinkled over.

Handy Hint

A very healthy curry as turkey is so much healthier than other meats. If you like it hot just add more chilli. To make it even healthier use reduced fat coconut milk instead of double cream and creamed coconut. Fab way to use up leftover turkey. Serve with naan breads and basmati rice.